Pequod

Great idea.

"Just" boneless skinless chicken breasts and skillet taters. Loving the real estate on the BB32.

Socket wrench did the trick on mine, but not as old as yours.

Same rods as came standard on my 32". They work great and easily installed. That door will never move again!

Apples, oats and ginger. Practically health food.

So...I ordered and received the locking rods and the above linked heat shield. The rods are great! Unfortunately, the heat shield doesn't fit -- a bit too wide. Seems to be sized for the front vent heat shield, not the gas port door.

Honestly, I haven't eaten a fast food burger in so long I just wouldn't have a clue.

The pizza and everything else look GREAT! I know a lot of people who love the ATK recipe. Nothing wrong with that. I'd just call it "Deep Dish" and leave the "Chicago" off. I'm on the hunt for a Papa Del's deep dish clone. There's a recipe at pizzamaking.com that I may give a go. Papa Del's is from another Deep Dish terroir about 2-1/2 hours south of Chicago, Champaign-Urbana, the home of the University of Illinois where I spent nine years of my life getting myself learnt (didn't take). Papa Del's is a thick, bready dough. Very distinctive and beloved by all Illini alumni. Heck, when I was recently asked by my old department to serve on the alumni board, I Couldn't help myself as I found myself asking the department head if Papa Del's was involved. He assured me it was, so I said, "Sign me up!" Anything for a great pizza...

Love Steak au Poivre, although I generally do mine with filet mignon. And I like to ignite the cognac.

I'm an apple fritter kinda guy myself.

Thanks all! I see lots of paella cooks in my future, taking me back to my imaginary Spanish roots. Now that it's burned in and ready for full duty, I think the BB32 will be awesome for this due to the extra real estate to grill the proteins while the rice and veg are doing their things in the pan.

Welcome aboard! Great looking color.

17"

There's actually a bit of snow in the background. Been warm all winter and suddenly a bit of snow as a last (I hope) hurrah.

Just kidding! Couldn't figure out how to spin a paella pan, so here we go without. Burning in the Fat Man in the foreground, so spinning up the 23 for this cook. On goes the chicken: Chicken out, so veg and chorizo in, followed by Bamba rice: Add the liquids, then nestle the chicken back in: Simmer for 20 minutes, then shrimp and clams for 10. Doubled the seafood. Let it rest, then top with lemon juice, good olive oil, and parsley.

Exactly! That guy's a lightweight.

Saweeet!

Looks like a good movie that I'd enjoy. NASA has long had the reputation of being somewhat homogeneous in their demographics. When I had a fellowship with NASA Marshall in the early '90's, I was somewhat surprised to see how false that was. By then it was no longer the case. NASA also had a number of hiring restrictions due to budget constraints, where the only exemptions were for women and minorities. My female grad school colleagues had no trouble being hired into NASA. For me, even though I had a fellowship, NASA remains the only organization that I never applied to, but was rejected anyway! Seriously, I never applied, but got a phone call from my NASA sponsor (now pretty high up the org chart) explaining that they'd tried, but found no back doors to sneak me through. I wound up working for an ethically challenged NASA contractor, and soon found NASA to be equally ethically challenged. I got out shortly after. The romantic view of NASA portrayed in the movies is a bit shy of reality, but I like these films anyway because sometimes its fun to believe in fairy tales.

Depending on what it is, I'll either use a layer of aluminum foil for minor drips or a disposable pan for bigger drips. Some have been known to use the included metal drip pan, but I use mine as a serving platter

Lol! You're fitting in here just fine.

Is he making a business of making knife handles?

Very nice!

Nice buns!

Thanks! Looks very similar to my Lexington sauce, but a bit thicker due to equal parts vinegar and ketchup, which would also make it glazeable (to butcher a word...).

Whoa! Welcome back.